Rhubarb And Ginger Yogurt Verrines – a delicious recipe with Rhubarb, Turkish, of Rhubarb Ginger sauce, almonds, ginger sauce, rhubarb. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Get 4 verrine glasses and fill with yogurt.", "Top each glass with a tablespoon of the rhubarb sauce/compote followed by a tablespoon of flaked almonds.", "For best results, leave overnight for the verrine to 'set' - the yogurt becomes super creamy, and the almonds soften a little bit and absorb the flavours of rhubarb and ginger: heaven...to me", "If you can't wait, serve same day!", "The first time I made this, I thought by steaming my rhubarb, I would preserved the nice pink colours...but I didn't.
2
Anyhow, put the rhubarb, and ginger in a pan and heat till the rhubarb is soft (5 - 10 minutes). Take off the heat.", "If you want a smooth sauce, blend the mixture. If you prefer chunky, leave as is or use a potato masher to mash cooked rhubarb.
3
Put into a clean, washed jar and refigerate for 2-3 weeks!", "Return to the heat and add the freshly grated ginger and chopped ginger and simmer for a couple of minutes, till heated through.", "Then turn of heat and let cool down completely. Pour into a clean jar and refrigerate overnight for best result."]
346
kcal
Calories
10
g
Fat
65
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Rhubarb and Ginger Yogurt Verrines, 250g Turkish (or Greek) yoghurt, 4 heaped tablespoons of Rhubarb Ginger sauce/compote, 4 tablespoons Flaked (silvered) almonds, and more.
Yes, Rhubarb And Ginger Yogurt Verrines falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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